Bethlehem Hebrew Congregation
6 large potatoes
3 tbsp flour
1 tsp salt
¼ tsp pepper
1 onion, grated
Pare and grate potatoes; squeeze out liquid and reserve.
Cover potatoes with flour to prevent potatoes from darkening.
Add eggs, salt and pepper, and grated onion. Spill out reserved liquid and add starch at the bottom to better hold the pancakes together and mix all together.
Drop by spoonful into hot fat and brown well on both sides.
Drain on absorbent paper.
Serve with sour cream or applesauce mixed with crushed pineapple.